Sautéed Shrimp Tossed With Tomatoes & Tarragon Salad
2 lb bag Peeled and Deveined Tail off Newport Shrimp
3 Tomatoes, chopped
¼ Onion, chopped
1 Clove Garlic, minced
1 Tbsp Tarragon, chopped
Romaine Lettuce Leaves
1 tsp Lemon Juice
1 Tbsp Balsamic Vinegar
1 Tbsp Olive Oil
Salt and Pepper to taste
- Heat a large skillet and add olive oil.
- When hot add onion, garlic, and tomatoes. Cook for 2 minutes, and then toss in shrimp.
- Continue cooking, stirring occasionally, until the shrimp are cooked, about 2 minutes.
- Remove from heat, add to lettuce along with remaining ingredients and toss salad.